Abstract: Tea is one of the most consumed beverages all over the world. Especially, black and green teas are preferred to consume. In Turkey, some local tea houses use sodium bicarbonate (SB) to obtain more infusion by using less than the amount of tea. Therefore, the addition of SB to black and green teas affects element concentrations of these teas. In this study, determination of magnesium (Mg) and phosphorus (P) contents in black and green teas aimed for conscious consumption, after the addition of SB. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used for these analysis. The results of this study showed that the concentrations of Mg and P decreased by adding SB from 11.020, 21.915 to 10.009, 17.520 in black tea and from 12.605, 14.550 to 8.118, 9.425 in green tea, respectively. The addition of SB on analyzed teas is not recommended to cause reducing intake percentages of Mg and P from the essential elements.
Abstract: This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for getting the information on the sequences and method of services. There were three parts of modified questionnaires to measure service quality and guest’s satisfaction including service facilities, attentiveness, responsibility, reliability, and circumspection. This study used sample random sampling to derive subjects with the return rate of the questionnaires was 70% or 280. Data were analyzed by SPSS to find arithmetic mean, SD, percentage, and comparison by t-test and One-way ANOVA. The results revealed that the service quality of the three hotels were in the international level which could create high satisfaction to the international customers. Recommendations for research implementations were to maintain the area of good service quality, and to improve some dimensions of service quality such as reliability. Training in service standard, product knowledge, and new technology for employees should be provided. Furthermore, in order to develop the service quality of the industry, training collaboration between hotel organization and educational institutions in food and beverage service should be considered.
Abstract: The purpose of this paper is to synthesize the research result of brand Identities of Thai Halal brands which related to the way of life for Thai Muslims. The results will be transforming to Thai Halal Brands packaging and label design. The expected benefit is an alternative of marketing strategy for brand building process for Halal products in Thailand. Four elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products.
The results will explain some suitable approach for brand Identities of Thai Halal brands as are: 1) Benefit approach as the characteristics of the product with its benefit. The brand identity created transform to the packaging design should be clear and display a fresh product 2) Value approach as the value of products that affect to consumers’ perception. The brand identity created transform to the packaging design should be simply look and using a trustful image 3) Personality approach as the reflection of consumers thought. The brand identity created transform to the packaging design should be sincere, enjoyable, merry, flamboyant look and using a humoristic image.
Abstract: Bisphenol-A (BPA) is one of the highest volume chemicals produced worldwide in the plastic industry. This compound is mostly used in producing polycarbonate plastics that are often used for food and beverage storage, and BPA is also a component of epoxy resins that are used to line food and beverage containers. Studies performed in this area indicated that BPA could be extracted from such products while they are in contact with food. Therefore, BPA exposure is presumed. In this paper, the chemical structure of BPA, factors affecting BPA migration to food and beverages, effects on health, and recent regulations will be reviewed.
Abstract: The food security issues and its relevance in High Mountain regions of the world have been often neglected. Wild edible plants have been playing a major role in livelihood security among the tribal Communities of East Himalayan Region of the world since time immemorial. The Eastern Himalayan Region of India is one of the mega diverse regions of world and rated as top 12th Global Biodiversity Hotspots by IUCN and recognized as one of the 200 significant eco-regions of the Globe. The region supports one of the world’s richest alpine floras and about one-third of them are endemic to the region. There are at least 7,500 flowering plants, 700 orchids, 58 bamboo species, 64 citrus species, 28 conifers, 500 mosses, 700 ferns and 728 lichens. The region is the home of more than three hundred different ethnic communities having diverse knowledge on traditional uses of flora and fauna as food, medicine and beverages. Monpa, Memba and Khamba are among the local communities residing in high altitude region of Eastern Himalaya with rich traditional knowledge related to utilization of wild edible plants. The Monpas, Memba and Khamba are the followers Mahayana sect of Himalayan Buddhism and they are mostly agrarian by primary occupation and also heavily relaying on wild edible plants for their livelihood security during famine since millennia. In the present study, we have reported traditional uses of 40 wild edible plant species and out of which 6 species were analyzed at biochemical level for nutrients contents and free radical scavenging activities. The results have shown significant free radical scavenging (antioxidant) activity and nutritional potential of the selected 6 wild edible plants used by the local communities of Eastern Himalayan Region of India.
Abstract: The purpose of this research is to analyze the marketing strategies of Thai Halal products which related to the way of life for Thai Muslims. The expected benefit is the marketing strategy for brand building process for Halal products in Thailand. 4 elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products; such as soap, shampoo and body lotion. The results will explain some suitable representation in the marketing strategies of Thai Halal products as are: 1) Benefit; the characteristics of the product with its benefit. Consumers will purchase this product with the reason of; it is beneficial nutrients product, there are no toxic or chemical residues. Fresh and clean materials 2) Attribute; the exterior images that attract to consumer. Consumers will purchase this product with the reason of; there is a standard proof mark, food and drug secure proof mark and Halal products mark. Packaging and its materials should be draw attention. Use an attractive graphic. Use outstanding images of product, material or ingredients. 3) Value; the value of products that affect to consumers perception; it is healthy products. Accumulate quality of life. It is a product of expertise, manufacturing of research result. Consumers are important. It’s sincere, honest and reliable to all. 4) Personality; reflection of consumers thought. The Personality feedback to them after they were consumes this product; they are health care persons. They are the rational person, moral person, justice person and thoughtful person like a progressive thinking.
Abstract: There have been few studies of cross-border shopping. However, many have focused on macroeconomic effects rather than on discovering the motivation and behaviour of cross-border shoppers who purchase abroad. Hatyai, Thailand is located about 30 km from the Malaysian border. The statistics reports that each year more than 400,000 Malaysian visitors visited Hatyai. The aims of this study are fourfold: (1) to investigate factors motivating cross-border shoppers to shop in Hatyai, Thailand; (2) to examine the relationship between ethnicity and shopper ethnocentrism; (3) to discover the impact of shopper ethnocentrism on foreign product judgment; and (4) to explore the impact of shopper ethnocentrism on the willingness to buy foreign products. The results reveal that the three most popular consumption items were food and beverages, clothing, and grocery products. Factor analysis shows that the three key reasons for choosing Hatyai as the cross-border shopping destination included product and store, close distance, and low exchange rate. Moreover, there were significant differences in ethnocentrism by three ethnic groups. Shopper ethnocentrism had a significant negative correlation with foreign product judgment, while shopper ethnocentrism was not significantly correlated with willingness to buy foreign products.
Abstract: Recycling of aluminum beverage cans is an important issue due to its economic and environmental effect. One of the significant factors in aluminum cans recycling process is the transportation cost from the landfill space. An automatic compression baler (ACB) machine has been designed and built to densify the aluminum beverage cans. It has been constructed using numerous fabricated components. Two types of control methodology have been introduced in this ACB machine to achieve its goal. The first is a semi-automatic system, and the second is a mechatronic system by using a Programmable Logic Control (PLC). The effect of single and double pre-compression for the beverage cans have been evaluated by using the PLC control. Comparisons have been performed between the two types of control methodologies by operating this ACB machine in different working conditions. The double pre-compression in PLC control proves that there is an enhancement in the ACB performance by 133% greater than the direct compression in the semi-automatic control. In addition, the percentage of the reduction ratio in volume reaches 77%, and the compaction ratio reaches about four times of the initial volume.
Abstract: There has been considerable growth in the issue of
food & beverage safety in Thailand. This is important because the
level of satisfaction in food & beverage safety has impacts on travel
decision made by foreign tourists. Therefore, this paper was aimed to
test if there is any significant gender effect in the level of satisfaction
of food & beverage safety made by foreign tourists in Thailand. In
addition, this paper utilized the Chi Square test of independent to test
if there was an association between gender and sickness because of
food and if there was an association between gender and the
perception of food safety standard. During January to June, 2012, a
total of 400 foreign tourist respondents, 200 male as well as 200
female foreign tourists, were interviewed at the departure lounge at
Suvarnabhumi airport, Thailand. The findings revealed the
astonishing result that there was no significant effect of gender. Also,
there was no significant difference in the association between gender
and being sick because of food as well as the association between
gender and the perception on the standard of food safety during their
trip in Thailand.
Abstract: The studying of enzymatic esterification of carboxylic
acids and higher alcohols was performed by esterase Saccharomyces
cerevisiae in water-organic medium. Investigation of the enzyme
specificity to acetic substrates showed the best result with acetic acid
in esterification reactions with ethanol whereas within other
carboxylic acids the esterification decreased with acids: hexanoic >
pentanoic > butyric > decanoic. In relation to higher alcohols C3-C5,
esterification increased with alcohols propanol < butanol < amylol.
Also it was determined that esterase was more specific to alcohols
with branched chain such as isobutyl alcohol and isoamyl alcohol.
Data obtained may have important practical implications, for
example, for application of yeast esterase in producing various
volatile esters as well as in enzymatic transformation of volatile acids
and toxic fusel alcohols into volatile esters by providing the
production of the high quality alcoholic beverages with redused
content of higher alcohols as well as with improved degustational and
hygienic properties.
Abstract: The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zobo drink followed by the drink with alkalized cocoa. The metal chelating power decreased as the level of zobo in the blends decreases. The chelating power of zobo and ginger were significantly lower than the natural and alkalized cocoa. The 100% zobo drink inhibited linoleic acid till the fifth day while natural and alkalized cocoa as well as the blend with 50% alkalized cocoa inhibited linoleic acid greatly till the sixth day. The finding describes the potential health benefit of the phytochemical antioxidants of cocoa:zobo:ginger beverage blends.
Abstract: Tea is a widely consumed beverage that contains many components. Caffeine belongs to this group of components called alkaloids contain nitrogen. In this study caffeine contents of three types of Turkish teas are determined by using extraction method. After condensation process, residue of caffeine and oil are obtained with evaporation. The oil which is in the residue is removed by hot water. Extraction process performed by using chloroform and the crude caffeine is obtained. From the results of experiments, caffeine contents are found in black tea, green tea and earl grey tea as 3.57±0.43%, 3.11±0.02%, 4.29±0.27%, respectively. Caffeine contents which are found in 1, 5 and 10 cups of tea are calculated. Furthermore, the daily intake of caffeine from black teas that affects human health is investigated.
Abstract: Dill (Anethum graveolens L.) is a popular herb used in
many regions, including Baltic countries. Dill is widely used for
flavoring foods and beverages due to its pleasant spicy aroma. The
aim of this work was to determine the best blanching method for
processing of dill prior to microwave vacuum drying based on
sensory properties, color and volatile compounds in dried product.
Two blanching mediums were used – water and steam, and for part of
samples microwave pretreatment was additionally used. Evaluation of
dried dill volatile aroma compounds, color changes and sensory
attributes was performed. Results showed that blanching significantly
influences the quality of dried dill. After evaluation of volatile aroma
compounds, color and sensory properties of microwave vacuum dried
dill, as the best method for dill pretreatment was established
blanching at 90 °C for 30 s.
Abstract: Enzymatic hydrolysis of starch from natural sources
finds potential application in commercial production of alcoholic
beverage and bioethanol. In this study the effect of starch
concentration, temperature, time and enzyme concentration were
studied and optimized for hydrolysis of Potato starch powder (of
mesh 80/120) into glucose syrup by immobilized (using Sodium
arginate) α-amylase using central composite design. The
experimental result on enzymatic hydrolysis of Potato starch was
subjected to multiple linear regression analysis using MINITAB 14
software. Positive linear effect of starch concentration, enzyme
concentration and time was observed on hydrolysis of Potato starch
by α-amylase. The statistical significance of the model was validated
by F-test for analysis of variance (p ≤ 0.01). The optimum value of
starch concentration, enzyme concentration, temperature, time and
were found to be 6% (w/v), 2% (w/v), 40°C and 80min respectively.
The maximum glucose yield at optimum condition was 2.34 mg/mL.
Abstract: There is a variety of inconsistencies in the differences
in alcohol use and related problems between male and female
genders. This study was aimed at analyzing the gender differences in
alcohol use and related problems among university students in
Minsk, Belarus. A total of 465 male (average age of 21) and 1030
female (average age of 20.5) students from four major universities in
Minsk, Belarus were administered WHO recommended standardized
screening instruments – AUDIT, MAST, CAGE questionnaire, as
well as other alcohol related questions. The male to female ratio for
the prevalence of alcohol problems according to the AUDIT was
3.34, while the ratio for alcohol users was 0.97. There are a wide
gender differences in the pattern of alcohol use and preference for
different alcoholic beverages, cause for drinking, and other alcohol
related problems like injuries and blackouts.
Abstract: Cow milk, is a product of the mammary gland and
soymilk is a beverage made from soybeans; it is the liquid that
remains after soybeans are soaked. In this research effort, we
compared nutritional parameters of this two kind milk such as total
fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate,
lactose, water, total solids, ash, pH, acidity and calories content in
one cup (245 g). Results showed soymilk contains 4.67 grams of fat,
0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of
carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids
and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of
P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk
contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of
protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water,
12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of
Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was
0.21% . Soy milk is one of plant-based complete proteins and cow
milk is a rich source of nutrients as well. Cow milk is containing near
twice as much fat as and ten times more fatty acids do soymilk. Cow
milk contains greater amounts of mineral (except Fe) it contain more
than three hundred times the amount of Ca and nearly twice the
amount of P as does soymilk but soymilk contains more Fe (ten time
more) than does cow milk. Cow milk and soy milk contain nearly
identical amounts of protein and water and fiber is a big plus, dairy
has none. Although what we choose to drink is really a mater of
personal preference and our health objectives but looking at the
comparison, soy looks like healthier choices.
Abstract: The antioxidant compounds are needed for the food, beverages, and pharmaceuticals industry. For this purpose, an appropriate method is required to measure the antioxidant properties in various types of samples. Spectrophotometric method usually used has some weaknesses, including the high price, long sample preparation time, and less sensitivity. Among the alternative methods developed to overcome these weaknesses is antioxidant biosensor based on superoxide dismutase (SOD) enzyme. Therefore, this study was carried out to measure the SOD activity originating from Deinococcus radiodurans and to determine its kinetics properties. Carbon paste electrode modified with ferrocene and immobilized SOD exhibited anode and cathode current peak at potential of +400 and +300mv respectively, in both pure SOD and SOD of D. radiodurans. This indicated that the current generated was from superoxide catalytic dismutation reaction by SOD. Optimum conditions for SOD activity was at pH 9 and temperature of 27.50C for D. radiodurans SOD, and pH 11 and temperature of 200C for pure SOD. Dismutation reaction kinetics of superoxide catalyzed by SOD followed the Lineweaver-Burk kinetics with D. radiodurans SOD KMapp value was smaller than pure SOD. The result showed that D. radiodurans SOD had higher enzyme-substrate affinity and specificity than pure SOD. It concluded that D. radiodurans SOD had a great potential as biological recognition component for antioxidant biosensor.
Abstract: Magnesium alloy has been widely investigated as
biodegradable cardiovascular stent and bone implant. Its application
for biodegradable esophageal stenting remains unexplored. This
paper reports the biodegradation behaviors of AZ31 magnesium alloy
in artificial saliva and various types of beverage in vitro. Results
show that the magnesium ion release rate of AZ31 in artificial saliva
for a stent (2cm diameter, 10cm length at 50% stent surface
coverage) is 43 times lower than the daily allowance of human body
magnesium intakes. The degradation rates of AZ31 in different
beverages could also be significantly different. These results suggest
that the esophagus in nature is a less aggressive chemical
environment for degradation of magnesium alloys. The significant
difference in degradation rates of AZ31 in different beverages opens
new opportunities for development of degradation controllable
esophageal stent through customizing ingested beverages.
Abstract: This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Abstract: Tourists- eyes will often be attracted by the unique
phenomenon of the roadsides: betel nut beauties (pronounced as
binlang xishi in Mandarin), if they drive on the roads of Taiwan.
Sitting in the neon-lit glass stalls with attractive dress on the roadsides,
betel nut beauties usually sell betel nuts to the passing truckers or car
drivers with much of their efforts. Moreover, in order to attract
peoples- eyesight and increase the sales volume, the young girls are in
skimpy clothing to promote betel nuts or beverages to their customers.
Therefore, when the Chinese tourists come to Taiwan, to see the
unique betel nut beauty phenomenon has become one of their greatly
interested things or even a “must see". This paper describes betel but
beauties in Taiwan, explained why the Chinese tourists like to see
them in Taiwan and proposed propositions for examination.